Poached cod chop

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime wash cod chops, dab dry and sprinkle with lemon juice. Season with salt and pepper. Peel onion and cut into large cubes. Clean, wash and slice the celery. Heat the oil in a pan and fry the onion cubes in it until transparent.

2. 2

   Add the celery and fry briefly. Deglaze with white wine and 100 ml water. Add bay leaf and bring to the boil. Place cod chops in the stock, cover and let them simmer at medium heat for about 10 minutes. Turn halfway through the cooking time. Wash and clean apples and cut into large pieces. Remove cod chops from the stock and keep warm. Pour the stock through a sieve into a pot, collecting the vegetables. Stir cream and mustard into the stock. Stir cornflour and 3 tablespoons of water until smooth. Bring the sauce to the boil and stir in the cornflour.

3. 3

   Remove cod chops from the stock and keep warm. Pour the stock through a sieve into a pot, collecting the vegetables. Stir cream and mustard into the stock. Stir cornflour and 3 tablespoons of water until smooth. Bring the sauce to the boil and stir in the cornflour. Bring to the boil again and season to taste with salt and pepper. Remove the bay leaf. Add the onion, celery and apples to the sauce and warm up for about 5 minutes. Arrange cod chops with potatoes on plates. Pour the sauce and vegetables over the cod chops. Garnish with parsley

4. 4

   Bring to the boil again and season to taste with salt and pepper. Remove the bay leaf. Add the onion, celery and apples to the sauce and warm up for about 5 minutes. Arrange cod chops with potatoes on plates. Pour the sauce and vegetables over the cod chops. Garnish with parsley

5. 5

   kJ 1970 / 470 kcal. E 40 g/ F 17 g/ KH 30 g

Nutrition Facts

KCAL
470 kcal

CARBS
30 g

FATS
17 g

PROTEINS
40 g